רמי קארו

Consult with hospitality and catering businesses on business strategy and day-to-day operations, reviewing production processes, supply chains, and organizational structures to improve operational performance.

Led operations, food production, and related services for domestic and international airline clients, holding P&L responsibility and managing budgets and annual operating plans.

Led a team of approximately 120 across staff restaurants, cafés, convenience stores, and event catering, producing and serving 5,500 meals a day, and managed budgets worth tens of millions.

Managed regional catering operations with approximately 100 employees and budgets worth tens of millions, overseeing operational performance, client negotiations, procurement, logistics, facilities, quality assurance, and food safety.

Managed a central food production facility and a team of 60 employees, providing meals for around 5,000 people at hi-tech and industrial companies, overseeing production, logistics, distribution, stock control, and labour budgets.

Held P&L responsibility for catering operations at Applied Materials and the Weizmann Institute of Science, with approximately 40 employees serving around 800 people, managing client and supplier relationships, VIP dining, events, food costs, facilities, and service quality.

Managed restaurant and bar operations at Holiday Inn Liverpool, catering at Mollington Banastre Hotel, and held earlier roles including Hotel Duty Manager, Sous Chef, and Chef, with responsibilities spanning guest service, staff training, menu planning, stock control, and food hygiene.

Pursued an HND in Hospitality and Business Management from 1999 to 2001.

Completed an NVQ Level 3 in Kitchen and Larder from 1998 to 1999.

Earned a Professional Cookery Certificate Level 1, including two years of practical training at the Sheraton Tel Aviv.